Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Combine 1 3/4 cups shredded mozzarella and 2 tablespoons cream cheese in a microwave-safe bowl.

Microwave for 60 seconds, stir, and microwave for another 30 seconds until the mixture is completely melted and smooth.

Incorporate 3/4 cup almond flour, the beaten egg, Italian seasoning, and garlic powder into the cheese mixture, mixing until a dough forms.

Divide the dough into two equal portions and roll each into a circle between two sheets of parchment paper to prevent sticking.

In a small bowl, stir together the ricotta, 1/2 cup mozzarella, Parmesan, and oregano.

Spoon the ricotta mixture onto one half of each dough circle, leaving space at the edges, and layer the pepperoni slices on top.

Fold the dough over the filling to create a half-moon shape and crimp the edges with a fork to seal tightly.

Use a sharp knife to cut small ventilation slits on the top of each calzone.

Bake for 15 to 18 minutes until the crust is deeply golden brown and the cheese is bubbly.